Bite‑Size Millionaire’s Shortbread

🍪🍯 Decadent, bite‑size squares of buttery shortbread topped with a creamy caramel layer and a glossy chocolate cap—perfect for sharing or snacking. This method focuses on a tender, melt‑in‑the‑mouth shortbread base that cuts cleanly into small pieces and supports neat layers. You’ll cream butter and sugar for lightness, fold in flour just until no dry spots remain, press into an even sheet, and bake until the edges are barely golden. Once cooled completely, the base is ready for your caramel and chocolate finish, which set to a smooth, sliceable top.

Because the pieces are small, a crisp but delicate base is essential: aim for an even thickness, firmly pressed corners, and careful cooling before layering. Visual cues matter more than timers—look for a pale matte surface with lightly colored edges, and wait until the base is fully cool to the touch before adding anything on top. Use parchment for easy lift‑out and a warm, thin knife for tidy, bite‑size cuts.

Ingredients

• 1 cup all‑purpose flour
• 1/4 cup sugar
• 1/2 cup unsalted butter

Instructions

1. Prep the pan: Line a small, rimmed baking pan with parchment, leaving an overhang on two sides to lift the slab out later. Lightly crease the parchment into the corners so the shortbread presses in evenly.
2. Cream for lightness: In a mixing bowl, beat the butter and sugar together until the mixture looks pale and creamy with no visible sugar crystals. If the butter is cool, beat a little longer; if it’s very soft, chill the bowl briefly after creaming to keep the structure.
3. Add the flour: Sprinkle in the flour and mix on low or fold with a spatula just until no dry streaks remain. The dough should look soft and cohesive—tender, not sticky. Avoid overmixing so the crumb stays delicate.
4. Press and level: Transfer the dough to the prepared pan. Press it firmly and evenly into all corners, smoothing the surface with the back of a spoon or an offset spatula. For a flat finish, lay a sheet of parchment on top and run a flat glass across to compress lightly. Dock the surface a few times with a fork to minimize puffing.
5. Bake the base: Bake until the surface turns matte and the edges are just starting to turn a very light golden color. The center should feel set, not soft. Remove and cool the pan on a rack until completely cool to the touch; a cool base prevents the layers above from sliding or melting.
6. Layer and set: Spread your creamy caramel over the cooled shortbread in an even layer, taking it right to the edges. Let it sit until the caramel feels set and no longer tacky when lightly tapped.
7. Finish with chocolate: Pour melted chocolate over the firm caramel. Tilt the pan so it flows to the corners; tap gently to release bubbles. Allow the chocolate to set at cool room temperature (or chill briefly) until firm to a light touch.
8. Cut into bites: Lift the slab out by the parchment. Warm a thin knife under hot water, wipe dry, then score the chocolate lightly before pressing straight down to cut into bite‑size squares. Wipe the blade between cuts for crisp edges.

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